Eau de Vie in Sydney offered, according to this post, "The Countessa, a reimagined Negroni with Aperol, served up in an exquisite coupe, on the side a half time slice of orange, dusted with Campari powder and caramelized with a blowtorch behind the bar. "

At Elements in Princeton, New Jersey, they make The Skål! Cocktail with akvavit, Pedro Ximénez sherry, dry vermouth, lemon juice, and lingonberry preserves. Garnished with a rim of dehydrated Chartreuse.

What other drinks have you seen? Any other liqueurs besides Chartreuse and Campari?

The Solid Liquids Project is sponsored by Skyy Spirits. Content created and owned by Camper English for Alcademics. For the project index, click on the logo above or follow this link.

Eau de Vie in Sydney offered, according to this post, "The Countessa, a reimagined Negroni with Aperol, served up in an exquisite coupe, on the side a half time slice of orange, dusted with Campari powder and caramelized with a blowtorch behind the bar. "

At Elements in Princeton, New Jersey, they make The Skål! Cocktail with akvavit, Pedro Ximénez sherry, dry vermouth, lemon juice, and lingonberry preserves. Garnished with a rim of dehydrated Chartreuse.

What other drinks have you seen? Any other liqueurs besides Chartreuse and Campari?

The Solid Liquids Project is sponsored by Skyy Spirits. Content created and owned by Camper English for Alcademics. For the project index, click on the logo above or follow this link.

Camper English is a cocktails and spirits writer for publications including Saveur (Contributing Drinks Editor), Details.com (Cocktail Columnist), Whisky Advocate, PopSci.com, Drinks International, and many more. Learn about Camper and Alcademics, or read clips of his published work.